Introduction:
Mutton Handi is a traditional North Indian dish known for its rich and flavorful gravy, cooked in a clay pot, or "handi," which enhances the taste of the meat. The slow-cooking process in the handi allows the mutton to become tender and absorb the aromatic spices, resulting in a delicious and hearty meal. This dish is perfect for special occasions or when you want to enjoy a comforting and indulgent meal.
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Ingredients:
500g mutton, bone-in, cut into medium pieces
3 tablespoons ghee or oil
2 large onions, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2-3 green chilies, slit
1/2 cup yogurt, whisked
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
1 teaspoon kasuri methi (dried fenugreek leaves)
1 bay leaf
3-4 cloves
2-3 green cardamoms
1-inch cinnamon stick
1/2 teaspoon black peppercorns
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Marinate the Mutton:
In a large bowl, marinate the mutton pieces with yogurt, turmeric powder, red chili powder, and salt.
Cover and let it marinate for at least 1 hour, or overnight in the refrigerator for better results.
Prepare the Handi:
Heat ghee or oil in a handi (or a heavy-bottomed pot) over medium heat.
Add bay leaf, cloves, cardamoms, cinnamon stick, and black peppercorns, sautéing until fragrant.
Cook the Onions:
Add the finely chopped onions to the handi and sauté until they turn golden brown.
Add ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add Tomatoes and Spices:
Stir in the tomato puree and cook until the oil starts to separate from the masala.
Add coriander powder, cumin powder, and garam masala powder. Mix well and cook for a few minutes to enhance the flavors.
Cook the Mutton:
Add the marinated mutton to the handi, stirring to coat the pieces evenly with the masala.
Cook on medium heat for 10-15 minutes, stirring occasionally, until the mutton begins to brown and absorb the spices.
Simmer and Cook Slowly:
Reduce the heat to low, cover the handi with a lid, and let the mutton cook slowly in its juices for about 45-60 minutes.
Stir occasionally to prevent sticking and ensure even cooking. If necessary, add a little water to maintain the gravy consistency.
Finish with Kasuri Methi:
Once the mutton is tender and the gravy has thickened, crush the kasuri methi between your palms and add it to the handi.
Stir well and cook for another 5 minutes to let the flavors blend together.
Garnish and Serve:
Garnish the Mutton Handi with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed rice, accompanied by a side of raita or salad.
Conclusion:
Mutton Handi is a delectable dish that brings together the richness of spices and the tenderness of slow-cooked mutton in a traditional clay pot. The handi not only adds a rustic charm to the dish but also enhances the depth of flavors, making it a must-try for those who love hearty and flavorful Indian curries. Enjoy this comforting dish with your favorite bread or rice for a satisfying meal.
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